Progress 04/30/12 to 04/29/17
Outputs
Target Audience: Seafood processors, oyster farmers, seafood safety experts, seafood consumer Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? We have trained a total of 5 graduate students and 6 undergraduates on analytical skills required to comply with FDA-testing of food products. How have the results been disseminated to communities of interest? Results from our diagnostic services have been communicated to our clients direclty. Our services as diagnostic lab have been shared with industry members through our extension specialists as well as through our websites. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Oysters are the most numerous harvested shellfish in the world and their commerce represents one of the oldest seafood industries in many countries. In the USA, oyster landings averaged 12,400 metric tons over the last ten years with an annual value of $80 million (National Marine Fisheries Service, 2007). Seventy five percent of total commercialized oysters belonged to the speciesCrassostrea virginicaor Eastern oyster. Although Eastern oysters are exploited all along the Atlantic coast and the Gulf of Mexico the States of Texas, Louisiana, Florida, Mississippi and Alabama account for more than 60% of total production. Nowadays, one of the main concerns for this industry is the health risk associated to the consumption of oysters. Oysters are filter feeders that tend to concentrate microbes present in surrounding waters some of which can cause severe illness in humans. Since most oysters are eaten alive, raw or poorly cooked, they can act as vectors for pathogenic microbes. Currently, there is high consumer demand for oysters that are safe but still retain their original flavor, nutrient content, texture and appearance. In addition, these oysters are expected to be additive-free as well as presenting a longer shelf-life. Post-harvest treatments are used to eliminate pathogenic bacteria and reduce spoilage microorganisms, thereby extending shelf-life while maintaining freshness and quality of oysters. Currently, there are several FDA approved post-harvest treatment technologies (PHTT) for oysters (FDACFSAN, 2005). Several PHTT have been approved by FDAas effective processes to destroy food-borne microorganisms thusincreasingthe safety and lengthen oysters shelf-life. In particular, inactivation ofVibrio parahaemolyticusandV. vulnificus(most important oyster-borne pathogens) has been shown to occur by High hidrostatic preasure, low-temperature pasteurization, quick freezing, and radiation. In order for a seafood processor to utilize any of these technologies and label their product as 'pathogen-free', FDA requies series of verification and validation checks that have to performed by a laboratory that complies with FDA-guidelines. Auburn University Aquatic Microbiology lab is the one of the two labs that currently mantain FDA-compliance status to analyze oysters for the presence ofV. vulnificusandV. parahaemolyticusin the Gulf of Mexico.We have finished our quality control and quality assurance plan for the detection and quantification of the human pathogensVibrio vulnficusandVibrio parahaemolyticusin postharvest processed oysters. We have provide, and continue to do so, verification and validation checks to seafood processors in Lousiana, Mississippi, and Alabama.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Grodeska, S., J. Jones, C. R. Arias, and W. Walton. 2017. Effects of desiccation on Vibrio spp. abundance within Crassostrea virginica. Journal Food Protection, 80: 1280-1287.
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Progress 10/01/16 to 04/29/17
Outputs
Target Audience:Seafood processors, public health authorities, scienctist working on seafood safety Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?We have trained 3 undergraduate students and 3 graduate students on FDA_approved protocols for detection of human pathognes in oysters How have the results been disseminated to communities of interest?Our results are confidential between the processor and our lab. We have diseminated information regarding our protocols to processors by email and on the phone. What do you plan to do during the next reporting period to accomplish the goals?This is the final report.
Impacts
What was accomplished under these goals?
Oysters are the most numerous harvested shellfish in the world and their commerce represents one of the oldest seafood industries in many countries. In the USA, oyster landings averaged 12,400 metric tons over the last ten years with an annual value of $80 million (National Marine Fisheries Service, 2007). Seventy five percent of total commercialized oysters belonged to the species Crassostrea virginica or Eastern oyster. Although Eastern oysters are exploited all along the Atlantic coast and the Gulf of Mexico the States of Texas, Louisiana, Florida, Mississippi and Alabama account for more than 60% of total production. Nowadays, one of the main concerns for this industry is the health risk associated to the consumption of oysters. Oysters are filter feeders that tend to concentrate microbes present in surrounding waters some of which can cause severe illness in humans. Since most oysters are eaten alive, raw or poorly cooked, they can act as vectors for pathogenic microbes. Currently, there is high consumer demand for oysters that are safe but still retain their original flavor, nutrient content, texture and appearance. In addition, these oysters are expected to be additive-free as well as presenting a longer shelf-life. Post-harvest treatments are used to eliminate pathogenic bacteria and reduce spoilage microorganisms, thereby extending shelf-life while maintaining freshness and quality of oysters. Currently, there are several FDA approved post-harvest treatment technologies (PHTT) for oysters (FDACFSAN, 2005). Several PHTT have been approved by FDAas effective processes to destroy food-borne microorganisms thusincreasingthe safety and lengthen oysters shelf-life. In particular, inactivation of Vibrio parahaemolyticus and V. vulnificus (most important oyster-borne pathogens) has been shown to occur by High hidrostatic preasure, low-temperature pasteurization, quick freezing, and radiation. In order for a seafood processor to utilize any of these technologies and label their product as 'pathogen-free', FDA requies series of verification and validation checks that have to performed by a laboratory that complies with FDA-guidelines. Auburn University Aquatic Microbiology lab is the one of the two labs that currently mantain FDA-compliance status to analyze oysters for the presence ofV. vulnificusandV. parahaemolyticusin the Gulf of Mexico.We have finished our quality control and quality assurance plan for the detection and quantification of the human pathogensVibrio vulnficusand Vibrio parahaemolyticusin postharvest processed oysters. We have provide, and continue to do so, verification and validation checks to seafood processors in Lousiana, Mississippi, and Alabama.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
16. Grodeska, S., J. Jones, C. R. Arias, and W. Walton. 2017. Effects of desiccation on Vibrio spp. abundance within Crassostrea virginica. Journal Food Protection, 80: 1280-1287.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience: Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?We have trained two graduate students in FDA-NSSP protocols on seafood testing and two undergraduate students. How have the results been disseminated to communities of interest?We have provided over 25 reports to seafood processors. What do you plan to do during the next reporting period to accomplish the goals?We plan on mantaining our services to the oyster industry and expect to perform around 25 more verification tests for them.
Impacts
What was accomplished under these goals?
What was accomplished under these goals? 2. We compared the levels of Vibrio vulnificus and Vibrio parahemolyticus in aquacultured oysters using different culture gear. Results are currently being analyzed.
Publications
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:Seafood safety specialists Oyster processors Oysters growers Seafood safety scientists Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One graduate student and on undergraduate student have been trained on proper protocols to detect human pathogens in seafood samples How have the results been disseminated to communities of interest?We communicate routinely with our clients (seafood processors and seafood growers) by email or by phone. We provide them with individual reports after every test is completed. What do you plan to do during the next reporting period to accomplish the goals?We plan to continue with our current arrays of services to the industry. We do have a new validation protocol to set up this summer using a new high pressure treatment. We will continue to adjust and adapt our testing methods to the needs of the Gulf Coast Seafood Producers.
Impacts
What was accomplished under these goals?
New validation method. We have conducted a validation protocol for a seafood processor in AL. They needed to evaluate a new ultraquick freezing machine to postharvest treat their oysters to reduce/eliminate the presence of human pathogens (i.e. Vibrio vulnificus and V. parahaemolyticus). The validation consisted on several steps (according to FDA guidelines) and was successful. This producer is now using this new machine to treat their oysters. Verification methods. We continue to provide verification services to producers using high pressure treatments, pasteurization and freezing. This year we have started to carry out verification protocols with irradiated oysters.
Publications
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: Seafood safety specialists Oyster processors Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? We have trained 5 graduate students (4 PhD and 1 MS) on the use of these methodologies. In addition, 3 undergraduate students have been trained to conduct part of the methods. How have the results been disseminated to communities of interest? We have presented our findings at local meetings with seafood processors and producers. This information has also been disseminated through our lab website. What do you plan to do during the next reporting period to accomplish the goals? We are working towards determine the abundance of pathogenic vibrios in oysters that have been reared using different aquaculture systems. This year (2015) we will complete the second experimental season. To date, we have been isoalted more than 400 pathogenic vibrio colonies that we intend to analyze (along with those obtained in 2015) for epidemiological characterization.
Impacts
What was accomplished under these goals?
We have set up specific SOPs, QC and QA plans for detecting human pathogenic vibrios in post-harvest treated oysters. We have started to use a new methodology (DuPont Qualicon system) as a faster method for pathogen enumeration. Our results indicate that this new methodology is significantly faster than the FDA-recommended method; however, costs is much higher therefore both methods will remain available in our lab to serve a broader audience.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2014
Citation:
Larsen, A.M., F.S. Rikard, W.C. Walton, and C.R. Arias. 2014. Temperature effect on high salinity depuration of Vibrio vulnificus and V. parahaemolyticus from the Eastern oyster (Crassostrea virginica). International Journal of Food Microbiology 192C: 66-71.
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience: Oyster producers Seafood processors Seafood safety inspectors Scientists working on vibrios Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The project has trained 4 graduate students, two undergraduates, and a part-time technisian to perfomed vibrio testing in oysters. How have the results been disseminated to communities of interest? We have presented data collected through this project at national meetings (National Shellfish Association; World Aquaculture Society). What do you plan to do during the next reporting period to accomplish the goals? We're planing on validate the use of real time PCR for vibrio testing.
Impacts
What was accomplished under these goals?
We have received full compliance with FDA-NSSP guidelines and are currently testing oysters for oyster procesors routinely.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Larsen, A., S. Rikard, W. Walton, and C. R. Arias. 2013. Effective reduction of Vibrio vulnificus in the Eastern oyster (Crassostrea virginica) using high salinity depuration. Food Microbiology. 34: 118-122.
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Tao, Z., A. Larsen*, S. A. Bullard, A. C. Wright, and C. R. Arias. 2012. Prevalence and population structure of Vibrio vulnificus on recreational fishes from the northern Gulf of Mexico. Applied and Environmental Microbiology. 78: 7611-7618.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: 1. Development of Standard Operational Procedures (SOPs) and Quality Assurance/Quality Control (QA/QC) plans. A total of 45 SOPs have been written and assembled into a QA/QC plan that follows the National Shellfish Sanitation Conference and the Bacteriological Analytical Manual edited by the Food and Drug Administration. These SOPs and QA/QC plan have been implemented in our laboratory since last year. 2. Oyster depuration. The use of high salinity depuration has been evaluated with adjusted feeding regimes and optimized temperatures to ensure not only the elimination of the pathogen Vibrio vulnificus but the preservation of maximum condition index in oysters. PARTICIPANTS: Andrea Larsen, PhD candidate Stacey LaFrentz, Research Associate Cova Arias, Project Director TARGET AUDIENCES: Oyster industry FDA officials Seafood safety experts PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
1. Our laboratory has been inspected by FDA and has been found to be in compliance with NSSF guidelines. Thus, we have become the only laboratory in Alabama approved for analysis of post-harvest treated oysters. 2. Provided continuous service to the oysters industry from Lousiana, Mississippi, and Alabama. Regularly, analyzed post-harvest treated oysters.
Publications
- JOURNAL ARTICLES Larsen, A., S. Rikard, W. Walton, and C. R. Arias. 2013. Effective reduction of Vibrio vulnificus in the Eastern oyster (Crassostrea virginica) using high salinity depuration. Food Microbiology. 34: 118-122. ABSTRACTS
- Larsen, A., F. S. Rikard, and C. R. Arias. Improving oyster safety using high salinity depuration. 20th Meeting Alabama Fisheries Association. February 8-10, 2012. Columbiana, AL
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